Latest issue of Food Engineering & Ingredients
March 2024
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Comminution of nuts for sample analysis
, /in Featured Articles /by panglobalIt is essential for all stakeholders involved in the food production process, that food products and ingredients meet regulated quality standards.
Scientists uncover the unexpected identity of mezcal worms
, /in Featured Articles /by panglobalMezcal is a distilled alcohol made from the boiled and fermented sap of agave plants. Most mezcal beverages – including all brands of tequila – are sold as pure distillates, but a few have an added stowaway bottled inside: worms.
FSA consumer survey reveals cost of food is biggest driver to changing eating habits
, /in Featured Articles /by panglobalThe latest wave of the Food Standards Agency’s (FSA) Food and You 2 survey, conducted between April and July 2022, shows that most people surveyed in England, Wales and Northern Ireland had made changes to their eating habits in the last year, with financial reasons being the biggest driver.
FrieslandCampina Ingredients unveils 5 key consumer trends for 2023
, /in Featured Articles /by panglobalFrieslandCampina Ingredients recently released its third annual magazine detailing five key trends that will drive the evolution of food, drink and supplement industries in 2023. The magazine, titled ‘Shaping the future of Nutrition 2023’, offers expert insights into current consumer drivers to help brands identify new areas for innovation and new product development (NPD) in […]
Whole-grain food consumption impacted by consumer scepticism and lack of labelling standard
, /in Featured Articles /by panglobalDespite numerous health benefits and recommendations from dietary guidelines, whole-grain food intake remains low globally. A research article featured in the Journal of Nutrition Education and Behavior, < https://doi.org/10.1016/j.jneb.2022.08.006 >, looks at consumer understanding of whole-grain food definitions and industry labelling practices.
Do people see insects as an alternative source of food for the future?
, /in Featured Articles /by panglobalSpanish researchers have conducted a survey of more than 1000 people to check if insect consumption could become an alternative and sustainable source of protein in the future. Food Engineering & Ingredients reports on the findings.
Insempra announces first fermentation-based functional ingredient for consumer goods
, /in E-News /by panglobalSupply agreement signed with Axxence Aromatic to market natural alpha-Ionone to food and beauty manufacturers globally Insempra, a biology-powered company enabling businesses to make superior products with nature, today announces that it has launched its first functional ingredient, a biotechnologically produced, 100% natural alpha-Ionone flavour and fragrance ingredient for food and beauty market applications.
Novozymes invests in UV pasteurisation technology from Lyras, boosting sustainability efforts
, /in E-News /by panglobalBiotech group Novozymes, a global market leader in industrial enzymes, has invested in a new, energy-saving UV filtration system from Lyras, a Danish company specialising in sustainable pasteurisation technology.
13 INTERLABORATORY COMPARISON PROGRAMS NEWLY ACCREDITED ISO/IEC 17043
, /in E-News /by panglobalWe are pleased to announce that 13 proficiency testing schemes are newly accredited according to ISO/IEC 17043 in the fields of food and surface hygiene, bringing to more than 78% the rate of accredited proficiency tests (scope 1-1495 available on www.cofrac.fr).
Cocoa industry is anticipated to reach a valuation of US$ 79 billion by 2032
, /in E-News /by panglobalThe value of the global cocoa market is US$ 48.3 billion in 2022, which is projected to reach US$ 79 billion by 2032-end, increasing at a CAGR of 5% between 2022 and 2032.